I frequently prepare veal stew, and each time I vary the pairing. Sometimes it’s potatoes, then eggplants, asparagus when in season. Now it’s artichoke season, and they are inexpensive and tender. This dish provides a main course with a side, and if there’s any left over, it’s even better the next day. As for the cooking, those who follow me know I often use a pressure cooker, but feel free to use your preferred method and timing.
Recipe updated on 03/14/2017
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.1 lbs veal (shoulder cut (matamà))
- 2 artichokes
- 3.4 oz red wine
- 1 white onion
- 2 sprigs rosemary (chopped)
- 1 sprig sage (chopped)
- 0.5 oz tomato paste
- 2.7 tbsps extra virgin olive oil
- 0.14 oz fine salt
- 1 clove garlic
- 1.8 oz flour
- 2 cups meat stock
Tools
- Kitchen Scale
- Cutting Board
- Pressure Cooker
Steps
Slice the onion thinly and sauté it with a bit of olive oil along with the chopped herbs. Cut the meat into reasonably small pieces, flour them, and add them to the sauté. Let them brown, then pour in the red wine, let it evaporate, and add the tomato paste.
Salt and add the boiling stock (do not add salt in this case) or water. Close the pressure cooker and once it starts hissing, lower the heat and cook for 20 minutes. Meanwhile, clean the artichokes by removing the tougher leaves, cut them in half to remove the thorns, then into wedges, and soak them in water and lemon along with the stems. After 20 minutes, turn off the heat and release the steam from the valve. Remove the lid and add the rinsed artichokes, mix, close the lid, and turn the heat back on. From the hissing, count 15 minutes. Turn off and let it sit in the pressure cooker with the lid closed until the hissing stops. Open the lid and check. If there’s too much liquid, let it reduce for a few more minutes without the lid.
